NEW! Couscous with vegetables

Ingredients

• 500g Couscous
• 200g Boneless lamb
• 2 Chickens
• 1kg Carrots
• 2 Green peppers
• Coriander
• 1kg Tomatoes
• 1 Litre water
• 1kg Pumpkin
• 500g Onions
• 150g Peas or French beans
• 50g Chickpeas
• Parsley
• 50g Raisins
• Salt
• Ground paprika
• Saffron
• Cumin
• Peanut oil

Preparation

Add the couscous to a pot of boiling salted water. Cover and leave to cook for 5 minutes (1 minute on a  high flame and 4 minutes on a low flame). Add a tablespoonful of olive oil and a little butter. Stir and put to one side.

Sauté the onions until lightly browned with a pinch of salt, the coriander, paprika, saffron, cumin and peanut oil. Next, add the water, the lamb and the chicken. Continue to cook for about 30 minutes.

After this, add the peeled carrots, the peppers cut into strips, the tomatoes cut into segments, the peeled pumpkin, the peas and the raisins. Adjust the seasoning to taste and cook for 15 more minutes.

Finally, serve the couscous on a tray, leaving a gap in the middle to add the meat and vegetables, and garnish with parsley.

Chef: Mahmoud Dardour (Morocco)

This recipe comes from the book “Sembrando Sabores” (“Sowing Flavours”) published by PROEXPORT, which brings together recipes contributed by workers in the agricultural sector in 48 different countries. This compilation recognises the importance of fruit and vegetables in some of the most delicious dishes from around the world.
Proexport - October 2009